Lemon Rosemary Chicken Thighs

  • Author: Katja from Savory Lotus
  • Yield: 8 bone-in chicken thighs 1x



  • 8 bone-in chicken thighs
  • 1 TBS dijon mustard
  • 2 TBS fresh lemon juice
  • 1/2 tsp unrefined salt
  • a pinch of freshly ground pepper
  • 3 sprigs of fresh rosemary


  1. Directions:
  2. Combine dijon mustard, lemon juice, salt and pepper in a small bowl. Pour over chicken thighs and set aside.
  3. Preheat oven to 300’F.
  4. Arrange chicken thighs in the bottom of a heavy baking pan, making sure they are not overlapping. Slip sprigs of rosemary in between.
  5. Bake, covered, for 60-70 minutes, until cooked all the way through. Remove cover and broil for 2-3 minutes, until chicken thighs are beginning to brown.
  6. Serve and enjoy!